Jambalaya, one of the most famous Louisiana recipes, can be made with seafood or meat Jambalaya Mix makes a quick and easy Jambalaya that will please everyone. Makes 4 servings.
Jambalaya Mix Melt 2 tablespoons of butter or margarine in a large deep sided frying pan. Add ¾ to 1 lb. of chicken, sausage, and/or cubed ham and brown well. Add 8 oz. of crushed tomatoes, 1 ¼ cups of uncooked rice, 2 ½ cups water and Jambalaya Mix. Stir well to combine all ingredients and bring to a boil. Cover and cook over low heat for 25-30 minutes or until rice is done. If desired, add cooked seafood such as shrimp, crawfish, crab, or lobster, cover and simmer for 5-7 minutes. Turn off heat, stir once, cover and allow to steam for 5-7 minutes before serving. Garnish with fresh cut green onion and parsley and serve with hot French bread and green salad. Hints: If using instant rice, use equal amounts of water and rice.
Ingredients: Dehydrated: onion, tomato; chicken stock, dehydrated: bell pepper, green onion; natural flavorings (ham stock, smoked yeast, less than 1% silica as anticaking agent), dehydrated garlic, herbs & spices (including celery seed; black, white & cayenne pepper; bay leaf, thyme), dehydrated: parsley, celery; mustard.
ALLERGY INFORMATION: Shares facilities and equipment with products that contain: Milk, Eggs, Wheat, Soybeans, Peanuts, Tree Nuts (Pecans), Fish and Shellfish.